Coconut Cream Pie

Recipe by SharleneW
READY IN: 40mins




  • To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
  • Slowly stir in the half-and-half until smooth.
  • Bring to a boil over medium-high heat, stirring constantly.
  • Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
  • Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
  • Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
  • Do not let boil.
  • Remove pan from heat and stir in butter and vanilla until smooth.
  • Strain through a fine-mesh sieve into a bowl.
  • Cover with plastic wrap directly on the surface and cool on a wire rack.
  • When cool, gently fold in the coconut.
  • Chill for 1 hour.
  • Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
  • Assemble pie: Pour the cooled custard into the prebaked crust.
  • Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
  • Chill for 2 hours before serving.